THE BEST CHICKEN SALTIMBOCCA
Make and share this The Best Chicken Saltimbocca recipe from Food.com.
Provided by MissTiff16
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
- In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
- Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
- Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
- Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6
CHICKEN SALTIMBOCCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
- Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams
GREEK ISLAND CHICKEN SHISH KEBABS
This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.
Provided by Dolce Cuoco
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g
GREEK ISLAND CHICKEN SALTIMBOCCA
This recipe won me 3rd place at the Hell's Kitchen-Kitchen Floor Cook Off. It's a very simple but extremely tasty chicken recipe, w/ a myriad of flavors that "just pop" in your mouth.
Provided by Didi Dalaba
Categories Other Sauces
Time 2h5m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350F. Start by taking your chicken breasts and fillet in half. Set aside. Meanwhile prepare your sundried tomato red pepper sauce. In a small saucepan, re-hydrate your tomatoes by boiling them for a few minutes till nice and plump. Take out and throw directly in the food processor, reserve a few tbls of the water. To the processor, add the peppers, garlic, oil, salt & pepper and water. Pulse till all ingredients are smooth. In a bowl add the mayonnaise and sour cream, add the red pepper sauce and mix till thoroughly incorporated. Chill till ready to use.
- 2. On a flat surface, add your chicken breasts and season w/ a pinch of salt & pepper. Lay on the cheese. Set aside.
- 3. In a saute pan, add the diced sausage on medium and start to saute. Once the sausage starts to pop, add the crushed garlic, saute for a 1 minute more. Add the water and saute for another minute or so till the water is almost gone. Turn off heat, add the bread crumbs pinch of salt & pepper and the fresh herbs.
- 4. Spread 1 - 1-1/2 Tbls of filling onto the chicken. Roll the chicken breast jelly roll style and secure the end with a toothpick(s). Set aside and continue with the rest of the chicken
- 5. In a saute pan, add 3 Tbls of olive oil and heat pan. Once hot, add your chicken seam side down and saute on all sides till nicely brown. Place the chicken in the oven and bake 20-25 minutes till baked thru, remove. (I used an oven proof saute pan, but if you need to transfer to another pan, please pour the juices from the saute pan over the chicken to bake, the flavor is amazing).
- 6. In a bowl, add your arugula greens. Add the balsamic, oil and pinch of salt. Toss till thoroughly incorporated. Add the arugula greens to your plate. Drizzle with a few tsps of sundried tomato sauce over the greens.
- 7. Add your chicken over the greens and drizzle w/ the sundried tomato sauce. I served this dish with pan seared potatoes, but whatever side you want is fine. Enjoy!!
SALTIMBOCCA
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Flatten chicken breasts by placing between plastic wrap and pounding with a mallet. Season with salt and pepper. Place ham, cheese and sage on breasts and fold over. Secure breasts with toothpicks. In a large nonstick skillet heat oil. Cook garlic until golden brown then remove from pan with a slotted spoon. Coat chicken breasts lightly with flour seasoned with salt and pepper. Add chicken breasts to skillet and saute until golden brown, about 4 minutes per side.
CHICKEN SALTIMBOCCA
Aldo Zilli
Provided by steam_pig
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Flatten each chicken breast and cut in half lengthways. Place a slice of bacon and a sage leaf on each and secure with a cocktail stick
- Heat half the oil in frying pan, cook half the chicken until golden but slightly under cooked. repeat with the rest of the chicken.
- Clean out the pan with kitchen paper and add the butter, heat until frothy. Add the wine and lemon juice and bring to the boil, and return the chicken to the pan, spooning over the juices. Cook for 2 mins and sprinkle with the parsley.
- Cook for a further minute and serve
CHICKEN SALTIMBOCCA
A fancy dinner for two doesn't always have to equal hours in the kitchen. No one will ever know that this chicken saltimbocca with white wine pan sauce comes together quickly with minimal preparation but maximum taste.
Provided by By Christina Frantzis
Yield 2
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Place a sage leaf on each and top with prosciutto, pressing down to adhere and wrapping around if there is overhang.
- Place ¼ cup of the flour in a shallow bowl and lightly coat chicken on both sides.
- Melt butter with oil in large skillet over medium high heat. Add chicken to pan, prosciutto side down. Cook until prosciutto is crisp and chicken is cooked through, about 4 minutes per side. Remove chicken to plate.
- In same skillet over medium heat, add garlic slices and sauté until fragrant, about 1 minute. Sprinkle in remaining 2 teaspoons flour and cook until golden, 1 minute. Whisk in broth, wine and lemon juice and cook until thickened, about 1 minute.
- Place a chicken cutlet on each of 2 plates and drizzle with sauce. Serve with asparagus and extra sauce.
Nutrition Facts :
EASY CHICKEN SALTIMBOCCA
Steps:
- Salt and pepper both side of the chicken cutlets.
- Sprinkle one side of each cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.
- Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.
- Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.
- Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.
- Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.
- Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.
- Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.
CLASSIC SALTIMBOCCA
Categories Quick & Easy Wheat/Gluten-Free Veal Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
- Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
- Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.
More about "greek island chicken saltimbocca food"
CHICKEN SALTIMBOCCA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Remove the supreme (the long thin piece) and set aside*. Cut chicken fillets in half. Cut each half through crossways so that you have two thin, flat pieces.
- Place a sage leaf on top and cover with a piece of pancetta. Repeat until all pieces are covered (four pieces of chicken for each fillet). Dust lightly with flour.
- Heat oil and butter in a large frying pan and place chicken in the pan, pancetta side down. Cook for a couple of minutes each side, until golden. Remove and set aside.
- Deglaze the pan by adding the white wine. Scrape up any lovely meaty bits from the bottom of the pan with a wooden spoon. Next, add the chilled butter, a little at a time, and stir until combined and slightly thickened. When the sauce is ready, return the chicken to the pan and heat through.
CHICKEN SALTIMBOCCA - PROUD ITALIAN COOK
From prouditaliancook.com
5/5 (3)Estimated Reading Time 3 mins
SALTIMBOCCA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Veal, prosciutto and sageRegion or state RomePlace of origin Italy
CHICKEN SALTIMBOCCA RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN SALTIMBOCCA | MINDFOOD
From mindfood.com
CHICKEN SALTIMBOCCA - SLENDER KITCHEN
From slenderkitchen.com
Cuisine ItalianTotal Time 25 minsCategory DinnerCalories 294 per serving
ZORBA'S MENU: PIZZA DELIVERY RICHMOND, VA - ORDER - SLICE
From slicelife.com
4.4/5 (115)Phone (804) 270-6026Location 9068 W Broad St, Richmond, 23294, VA
CHICKEN SALTIMBOCCA RECIPE - SELF
From self.com
Servings 4Calories 214 per serving
CHICKEN SALTIMBOCCA RECIPE - PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
CHICKEN SALTIMBOCCA | ITALY | RICARDO
From ricardocuisine.com
5/5 (5)Total Time 30 minsCategory Main DishesCalories 435 per serving
GREEK CHICKEN BURGERS : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Category Main-DishCalories 430 per serving
CHICKEN SALTIMBOCCA - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 7Category ChickenServings 4Total Time 27 mins
CHICKEN SALTIMBOCCA - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (17)Calories 360 per servingCategory Main Course
CHICKEN ITALIAN STYLE SALTIMBOCCA RECIPE - FOOD.COM
From pinterest.com
5/5 (2)Estimated Reading Time 4 minsServings 6Total Time 45 mins
5 BEST GREEK RESTAURANTS IN EAST YORK (TORONTO) - TRIPADVISOR
From tripadvisor.ca
DINNER MENU | CAFE GREEK GARDEN - GUELPH ONTARIO GREEK ...
From cafegreekgarden.ca
GREEK ISLAND CHICKEN - TFRECIPES.COM
From tfrecipes.com
CHICKEN SALTIMBOCCA – WHAT2COOK
From what2cook.net
TARGET FOCUS TARGET MACRO WOW RECIPES
From tfrecipes.com
A COUPLE IN THE KITCHEN: CHICKEN SALTIMBOCCA | SALTIMBOCCA ...
From pinterest.ca
CHICKEN, TURKEY AND OTHER POULTRY RECIPES FROM SHEFFIELD ...
From sheffieldspices.com
THE 10 BEST GREEK RESTAURANTS IN STATEN ISLAND - TRIPADVISOR
From tripadvisor.co.nz
GREEK ISLANDS RESTAURANT - 3 LOCATIONS IN ABBOTSFORD ...
From greekislandsrestaurants.com
HILTON HEAD, BLUFFTON SC RESTAURANT WEEK 2022 MENUS, DEALS ...
From islandpacket.com
CHICKEN SALTIMBOCCA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHICKEN SALTIMBOCCA - FINDLAYFOODS.COM
From findlayfoods.com
GREEK ISLAND CHICKEN SALTIMBOCCA
From pinterest.com
CHICKEN SALTIMBOCCA - STEVEN AND CHRIS
From cbc.ca
CHICKEN SALTIMBOCCA RECIPE BY CREATIVE.CHEF | IFOOD.TV
From ifood.tv
GREEK ISLAND CHICKEN SHISH KEBABS RECIPE - FOOD NEWS
From foodnewsnews.com
THE 10 BEST GREEK RESTAURANTS IN LARGO, UPDATED JANUARY ...
From tripadvisor.ca
CHICKEN SALTIMBOCCA - CANADIAN LIVING
From canadianliving.com
THE 10 BEST GREEK RESTAURANTS IN WHIDBEY ISLAND - TRIPADVISOR
From tripadvisor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love